• 2 cups sugar
• 1-1/2 cups vegetable oil
• 4 large eggs
• 1 cup cooked butternut squash puree
• 1 cup unsweetened applesauce
• 1 tsp. vanilla
• 1 tsp. finely grated lemon rind
• 3-1/2 cups flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 tsp. salt
• 1 cup soft, plump raisins
• 1 cup finely chopped dates
• 1/2 cup finely chopped walnuts

Preparation -
Generously grease 2 muffin tins or line the tins with paper muffin cups.; set aside. In a large mixing bowl combine the sugar, oil, eggs, squash puree, applesauce, vanilla, and grated lemon rind. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, ginger and salt together. Add the dry ingredients to the other mixture and mix just until the dry ingredients are moistened. Add the raisins, dates, and walnuts and stir to mix well. Spoon the batter into the prepared muffin tins. Bake in a preheated oven at 350° for 20 minutes or until the muffins are nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove the baked muffins from the tins to cool on wire racks.